This is a highly nutritious and simple dish which goes well with matta rice and traditional Kerala moru curry. A very tasty recipe. Make sure you have sufficient quantity of leaves because once it is cooked, it will be reduced to almost 1/4th of the initial quantity. Enjoy.
Ingredients
Muringayila : 6 cup (cleaned)
Shallots : 5-6 (finely, sliced)
Garlic : 2 pods (crushed)
Dry Red Chillies : 2 nos (broken into halves)
Mustard Seeds : 1 tsp
Raw Rice : 1 tsp
Grated Coconut : 1/4 cup
Cumin Seeds : 1/2 tsp
Green Chillies : 2 nos
Turmeric powder : a pinch
Curry Leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tbsp
Shallots : 5-6 (finely, sliced)
Garlic : 2 pods (crushed)
Dry Red Chillies : 2 nos (broken into halves)
Mustard Seeds : 1 tsp
Raw Rice : 1 tsp
Grated Coconut : 1/4 cup
Cumin Seeds : 1/2 tsp
Green Chillies : 2 nos
Turmeric powder : a pinch
Curry Leaves : 1 sprig
Salt to taste
Coconut Oil : 1 tbsp
How to make Cheera Thoran - Spinach Stir Fry :
1. Wash the muringayila-drumstick leaves well under running water and remove all the impurities from the leaf. Spread it on a paper, let it dry thoroughly, at least half hour before you use, This is done to avoid lumps in your thoran /stir fry.
2. Grind coconut, green chillies, turmeric powder and cumin without water into a coarse paste.
3. Heat the oil in pan and splutter mustard seeds, followed by rice, add sliced shallots, crushed garlic, dry red chillies, curry leaves and saute for a few minutes.
5. Add the cleaned and dried drumstick leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the drumstick leaves.
6. Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
7. Spread out the drumstick leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
8. Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
9. Stir fry carefully for another couple minutes so that all water evaporates and the drumstick leaves is not soggy.
10. Finally pour 1/2 tbsp of coconut oil over the thoran. Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
2. Grind coconut, green chillies, turmeric powder and cumin without water into a coarse paste.
3. Heat the oil in pan and splutter mustard seeds, followed by rice, add sliced shallots, crushed garlic, dry red chillies, curry leaves and saute for a few minutes.
5. Add the cleaned and dried drumstick leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the drumstick leaves.
6. Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
7. Spread out the drumstick leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
8. Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
9. Stir fry carefully for another couple minutes so that all water evaporates and the drumstick leaves is not soggy.
10. Finally pour 1/2 tbsp of coconut oil over the thoran. Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
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